Simple Roasted Eggplant Involtini

Name: Simple Roasted Eggplant Involtini
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 medium eggplants; kosher salt and pepper; olive oil for brushing; homemade tomato sauce (such as this one or this one); 1 to 2 tablespoons heavy cream or half and half, for brushing, optional — I use olive oil now; freshly Parmigiano Reggiano for serving; 1/2 cup fresh or panko breadcrumbs, optional (see notes); 1 cup whole milk, fresh ricotta or homemade; grated zest of 1 lemon; 1/4 tsp. kosher salt, plus more to taste

Instructions

Prep:30minCook:45min

Original, fussier recipe can be found here. Homemade ricotta is easy and delicious. Updates to the original recipe include skipping the salting and, in place of frying, roasting the eggplant for 10 minutes on one side, 8 to 10 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I've also simplified the filling by omitting the thyme and lemon juice—I just use lemon zest, salt, and bread crumbs, and often I skip the bread crumbs! The recipe is easily doubled: Use two sheet pans to roast the eggplant, rotating as necessary to ensure even cooking. Double the filling. Use a 9 x 13-inch baking vessel or two 9-inch vessels. Definitely double the recipe if making for more than 2 people ... I can nearly eat a single recipe on my own.

Updated at: Tue, 04 Mar 2025 02:53:10 GMT